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Sunday
May192013

Nutella Swirled Banana Bread

Nutella Swirled Banana Bread

I've had quite the tumultuous relationship with Nutella. Since discovering I was highly allergic to tree nuts back in high school, I have been careful—and lucky—to avoid most incidents. While almonds are perfectly fine for me to eat (thank goodness), other tree nuts have been labeled with a big "Do Not Eat" sticker. My diagnosis has never bothered me too much and I rarely feel as if I am missing out. It wasn't until I moved to England when studying abroad that I experienced my first pang of tree nut jealousy.

When my friends all discovered Nutella for the first time, it quickly became a forbidden fruit in my eyes.

Nutella Swirled Banana Bread Nutella Swirled Banana Bread

In the cool English winter, many an evening was spent around the kitchen stove, laughing and joking, as a jar of Nutella was passed from spoon to spoon. I would often stand off to the side with a glass of water, alternating between great interest and wariness at the jar in their hands. Eventually, my curiosity took over and I could no longer stand in the sidelines. As the jar of Nutella was ritually passed around the circle, this time I made certain it would make a stop at me. When I found the jar in my hands for the first time (and several concerned faces pointed my direction), I cradled the container in my hands, lifted it towards my nose, and breathed in the wonderful scent.

My friends would later affectionately refer to this regular practice as "huffing Nutella." My rationale was that if I couldn't eat it, at the very least I should be able to smell it.

Nutella Swirled Banana Bread

It wasn't until I had an accidental encounter with Nutella (in which I unknowingly ate a slice of cake enclosed in a layer of it) and nothing bad happened that my curiosity for it was taken to another level. I knew I was seriously allergic to tree nuts, but if almonds could be an exception to the rule, was it possible for hazelnuts to do the same? It was several years later before I found myself and a jar of Nutella in the same room and I could give my theory a test. Though I do not recommend taking the risk I did to anyone for any reason, my experiment had a happy conclusion. Though I still rarely buy or steal a spoonful of Nutella from the jar just in case, a sale sign at the grocery started a chain of events that led to this swirled banana bread.

Though it has taken a long time to reach this point, I think you'll agree that it was worth the wait.

Nutella Swirled Banana Bread

Nutella Swirled Banana Bread is the culmination of five years of daydreaming about Nutella while baking. A basic banana bread recipe is elevated by dark swirls of Nutella. Instead of being folded in the batter, the Nutella is melted and drizzled directly through the batter which lends pockets of gooey Nutella in the final product. Despite the large Nutella swirls, the bread rises and holds together well; the secret inside is only revealed when the first slice is cut.

One Year Ago: Rhubarb Ginger Muffins and Coconut Waffles
Two Years Ago: Baby Sugar Cookies

Nutella Swirled Banana Bread

Yield 9 x 5-inch loaf

1/2 cup (1 stick or 113 grams) butter
3/4 cup (150 grams) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (118 ml) milk
1/2 cup (150 grams) nutella

Preheat oven to 350 degrees F (180 degrees C). Grease a loaf pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well between additions. Beat in the vanilla extract and mashed bananas until fully incorporated. Mix in the flours, baking soda, baking powder, and salt. Stir in the milk. Set aside.

In a small microwave-safe bowl, place the Nutella and heat for 15 seconds until lightly warmed and melted. Be careful, though; if the Nutella gets too warm it will seize up into a solid so less time in the microwave is better.

In the loaf pan, transfer 1/3 of the bread batter. Drizzle 1/3 of Nutella over the top and, using a butter knife, lightly swirl into the batter. Complete this step two more times, creating three layers. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.

Reader Comments (25)

So brave to take a risk! Huffing nutella is child hood past time for me.
The smell of nutella is enough to make my mouth water. This is such a lovely rustic looking loaf, serving it for brunch is ideal to me.
Absolutely beautiful, can't think of a better combination!
05.19.2013 | Unregistered CommenterHannah Jade
This looks so lovely!! Yum!
I know who wrote that quote: my husband.
(just joking, but it could have been, you bet! this cake looks dangerously scrumptious!)
ciao from Rome, Italy
Barbara
My mom is going to love you for this recipe lol

xo Jennifer
05.19.2013 | Unregistered Commenterjennifer
beautiful recipe, beautiful pictures.....
05.20.2013 | Unregistered Commentersanjivni yatin
Your site is incredible. Such beautiful photographs and recipes. I'm hooked! And I can't wait to try this banana bread!
Huffing Nutella could be the titled for a diet book, bread looks amazing and gorgeous pics. This loaf would be a lovely leisurely weekend breakfast, looking forward to trying it.
05.21.2013 | Unregistered CommenterFoodie Laura
this is such a fabulous idea!! I am planning to make banana bread this weekend and didn't think to add nutella to the mix - thanks for the brilliant idea!! Loved how you styled it and stunning photos btw!
Love it! Thanks for recipe :)
05.21.2013 | Unregistered Commentermadscar
I must be the only person in the world that has never tried nutella but your bread looks so amazing that I am just going to have to give it a try. Love the photos!
05.21.2013 | Unregistered CommenterKaren
Woweeee. Just found your blog when the Cake and Bake show tweeted. Amazing photos and the food looks delicious.

This quote is amazing!
05.22.2013 | Unregistered CommenterTrisha
Yummmm! I eyed nutella very warily for some time, too, until the day I stayed with a dear friend in Belgium and she served it for breakfast alongside craquelin. It's been my guilty pleasure ever since. I cannot wait to try this recipe!
I think I am going to warm and drizzle nutella and fold in room temperature also-- gently -so it perhaps it will be all through the bread -it appears to have shifted to one spot in the pictures - do I dare have something negative to say about this truly beautiful photography and recipe?
06.5.2013 | Unregistered Commentervelvet
Velvet-- Actually, I do not recommend using room temperature nutella. You will have chunks of nutella in the batter, not an even swirl (sort of like the photo above) What these photos do not show is that the rest of the bread was very evenly swirled; I just managed to cut a piece with a small pocket during the photo shoot. Use warmed nutella for the most even distribution.
06.5.2013 | Registered CommenterKristin Rosenau
I understand Nutella contains palm oil although claimed to be from sustainable sources. WWF recently stepped away from supporting this standard - the industry is not abiding by standards. There are alternative chocolate spreads that don't use palm oil and I will try out on this recipe.
06.6.2013 | Unregistered CommenterAnna
This looks absolutely phenomenal! I can't wait to try it!! :D
Your measurements of ingredients seem a little contradicting.

3/4 cup (150 grams) brown sugar, packed
1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1/2 cup (118 ml) milk
1/2 cup (150 grams) nutella

The weight equivalent of 1 cup for different types of ingredients are all different??
Shouldn't there be a standard where 1 cup = xxx gram?
07.17.2013 | Unregistered CommenterVivien
Vivien-- The weight equivalent is different for all of the ingredients. Cups is a measure of volume, not weight. More dense ingredients (like nutella) will weight more than less dense ingredients (like whole wheat flour). The measurements and weights listed for this recipe are correct.
07.17.2013 | Registered CommenterKristin Rosenau
Has anyone ever tried this in a bread maker??
08.15.2013 | Unregistered CommenterDanielle
My daughter has the tree nut allergies as well, but her allergist said that both almonds AND hazelnuts were safe for her; he seemed to describe them as being quite similar in allergen structure. It may be worth seeing your allergist to confirm...
08.26.2013 | Unregistered CommenterKathy
Just tried, and just died.
What a love affair I share with nutella also, I overcame the guilt with the reassurance that the added wholemeal flour rested somewhere near mid-healthy to indulge!
I've been a fan for quiet some time and with your recipes of course too.
About time I said thank you for the constant and sweet inspiration.
Always looking forward to your little adventures and treats.
Yeliz x
09.24.2013 | Unregistered CommenterYeliz
Enjoying a slice right now. Measurements are SPOT ON! So moist, and delicious. I wish I had taken a picture. Most gorgeous banana bread I have ever made! Thanks so much. I am hooked on your recipes!
10.10.2013 | Unregistered CommenterFluttergirl
Tried it today. All my family found this bread delicious but next time I'll take less of sugar, it is too sweet for me.
Thank you for sharing !
01.16.2014 | Unregistered CommenterIrina
Must I use Wheat Flour? Any substitutions for this?
02.28.2014 | Unregistered CommenterWendy

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